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#CaAvoBlast Recipe: Salmon Sliders with Tangy Avocado Sauce

It’s getting California Avocado crazy around here as Dara and I prepare for the biggest avocado party of the year! We’re both happily knee deep in avocado recipes, trying to come up with some of the best avocado recipes to tempt your tastebuds. The California Avocado 4th of July Blast is right around the corner and we can’t wait to see your recipes!

Remember to come back for our recipe link up party June 27th through July 4th. Share your favorite California avocado recipes for a chance to win over $1600 in prizes! (Complete details can be found on this post).

In the meantime, Dara and I are whipping up some recipes highlighting the freshness and delicious flavor of California Avocados. The Avocado Smoothie I made last week was incredible and it has made multiple appearances at our house since trying it the first time.

For this go around, I wanted to whip up something that would be a great addition to our upcoming July 4th festivities. Everyone knows you can’t have a great cookout without burgers, right? I decided to take a twist on the traditional burger and created a seafood version – Salmon Sliders with a Tangy Avocado Sauce. This is one recipe that explodes with fresh flavor and is perfect for your next gathering or for a quick, weeknight dinner.

Salmon Sliders with Tangy Avocado Sauce are a great alternative to your traditional burger.

Ingredients

1 pound fresh salmon filet, skin removed, and thinly sliced

½ red bell pepper, sliced

½ yellow bell pepper, sliced

½ cup Panko bread crumbs

¼ teaspoon Kosher salt

¼ teaspoon cracked black pepper

1 egg

For the Sauce

1 ripe California avocado, peeled and sliced

¼ cup mayonnaise

¼ cup sour cream

1 tablespoon milk

1½ teaspoons distilled white vinegar

⅛ teaspoon Kosher salt

¼ teaspoon cracked black pepper

12 Savory Butter King's Hawaiian Rolls

Additional sliced California avocados, for garnish

Instructions

For the sliders:

Place sliced salmon and bell pepper into a food processor. Pulse 2-3 times until mixture is coarsely chopped.

Remove mixture and place in a medium bowl. Add Panko bread crumbs, Kosher salt, pepper and egg and mix with a spoon until well incorporated. If mixture is not holding together, add additional Panko bread crumbs, 1 tablespoon at a time.

Shape salmon mixture into 12, small patties.

Heat an electric skillet to medium-high. Cook patties for 3-4 minutes on each side until completely cooked through.

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